The curried tempeh I’m sharing today makes one tasty, high protein sandwich filling! For my work lunch box, I love to serve it in a seeded bap with some juicy tomato slices, diced red pepper, fresh green leaves and a dollop of vegan mayo or mango chutney. Just like tofu, I find that adding a couple of slices of tempeh to my lunchtime sandwich really helps to power me through the afternoon and keeps me feeling full for hours.
Today I’m sharing a delicious mushroom and lentil ragout that is hearty, warming and filling. It’s just perfect for serving on a chilly day! Rich in umami flavour, this plant-based ragout is simple to make and uses basic pantry ingredients. It is also super cheap too!
Refreshed March 2026. Originally published 2021.
If you’re a mushroom lover (like me), you’re going to adore this Cream of Mushroom Soup. Thick, creamy, and full of flavour, it’s 100% plant-based, low in fat, and completely free of dairy or plant-based cream. Made with simple pantry ingredients, it’s budget-friendly, easy to prepare, and wonderfully comforting. We often enjoy it as an evening meal, topped with a sprinkling of golden pan-fried chickpeas and a couple of slices of fresh bread or toasted sourdough.
The inspiration for today’s post came from an article in this month’s Vegan Life magazine, entitled The Magic of Mushrooms. Dietician Yvonne O’Halloran highlights the incredible health-promoting benefits of mushrooms – and there are so many!
🍄 While naturally low in calories, mushrooms are packed full of health-boosting vitamins, minerals and antioxidants. They are especially rich in B vitamins, copper and selenium.
🍄 They contain a powerful antioxidant called ergothioneine, which helps reduce inflammation in the body. (International Journal of Molecular Sciences 2017)
🍄 Mushrooms may help protect against Parkinson’s, Alzheimer’s, hypertension, stroke and cancer. They can also lower cholesterol, support the immune system and have anti-bacterial properties. (International Journal of Microbiology, 2015)
🍄 They help protect the liver, and have anti-diabetic, anti-viral and anti-microbial effects. (International Journal of Molecular Sciences, 2017)
🍄 Mushrooms contain beta glucans, known for their antioxidant, neuroprotective and anti-cancer properties. (International Journal of Microbiology 2015)
🍄 They’re excellent for gut health, as they provide prebiotic fibres like chitin, hemicellulose, mannans, beta-glucans, and xylans – all food for our healthy gut bacteria. (Bioactive Carbohydrates & Dietary Fibre Journal)
It was wonderful to hear just how beneficial mushrooms are for human health, especially since my family loves them! We eat mushrooms almost every day – in curries, chillis, burritos, tacos, pasta, noodle and rice dishes, and on top of toast.
In the Vegan Life article, there was a gorgeous photo of a mushroom soup, and it reminded me just how much I used to love this soup – Campbell’s Cream of Mushroom Soup was one of my childhood favourites. The photo didn’t come with a recipe, but it inspired me to head into the kitchen and experiment with making my own vegan version of that comforting classic.
I set out to make a soup that was thick and creamy, yet low in saturated fat, using simple, budget-friendly ingredients that are easy to find. It took me three attempts to get the texture and flavour just right, but I’m thrilled with the result – and I can’t wait for you to try it too!
While this soup is wonderfully creamy and comforting on its own, we most often enjoy it as an evening meal, topped with a sprinkle of Golden Pan-Fried Chickpeas.
The chickpeas add a lovely contrast in texture, along with an extra boost of nourishment. A bowl of soup provides around 11g of protein, and when you add the chickpea topper and a couple of slices of bread, that rises to roughly 25g – transforming it into a truly satisfying, nourishing meal.
For me, this is pure comfort food: delicious, filling, and packed full of nutrients that support our hearts, minds, and gut health. I hope you love it as much as I do!
N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables..
If you make this Cream of Mushroom Soup, I’d love to hear your feedback and any suggestions for adaptations! You can drop your comments in the section below, and you can also connect with me on Instagram, Facebook, Pinterest. Tag your photos with #bitofthegoodstuff on social media – I always love seeing your creations! ❤️
With love,
Sharon xx
Today I’m sharing a delicious miso soup that has quickly become my new favourite ‘working from home’ lunch. It takes just 10 minutes to prepare and is so warming and filling. It also happens to be packed full of nutritional goodness. This is one of those meals that makes me feel really energised… like I’m ‘zinging’ on the inside! It’s been a big hit with the family too. I hope you enjoy it as much as we do!
Continue reading “Golden Miso Soup (10 minute recipe!)”
Today’s recipe is for a deliciously decadent French Toast that’s just perfect for serving as a weekend breakfast or brunch. It’s really easy to make and the batter uses just a handful of ingredients. The real challenge at the moment is getting hold of a loaf of bread! (who would have thought eh?) But if you’re able to seek it out, I would highly recommend using sourdough as it takes this toast to the next level! ✨
Back in October 2018 I had my first experience of vegan French Toast at The Canvas Cafe in London. It was honestly one of the best breakfasts I’ve ever eaten! (and I’m so glad I took a photo before I devoured it… I have so many fond memories when I look at that photo.) I vowed that one day I would have to try and recreate this deliciousness at home.
But there it languished on my ever growing ‘to do’ list… until last month when I spotted this ‘Peaches & Cream Sourdough French Toast’ in the Vegan Life magazine. The recipe looked pretty simple and I happened to have all the batter ingredients in the pantry so I was excited to give it a try! The next time we went grocery shopping, I managed to get my hands on a wholemeal sourdough, which was a win as it was pretty much the last loaf of bread left in the shop!
* Disclaimer: Vegan Life kindly sent me a complimentary copy of this magazine
It turns out that vegan French Toast is so easy to make! It is literally a matter of whizzing the handful of batter ingredients in a high speed blender (I used my Optimum Nutri Force Extractor), then dipping the bread in the batter and frying it.
Kala Namak is totally optional, but if you want some ‘eggy’ flavour in your vegan French Toast then a pinch of this salt will do the trick. It’s really cheap and you can purchase it from Asian grocery stores or online. I purchased a 100g bag from Amazon UK and it cost just a couple of pounds. Be warned, it is very potent stuff so a little goes a long way!
The French Toast is especially good topped with some Coconut Whipped Cream, slices of fresh berries or some berry compote and a drizzle of maple syrup.
Can’t wait to see how you decide to top it!
N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.
Big thank you to Vegan Life magazine and Anthea Cheng for inspiring today’s post! ✨
If you make this Vegan French Toast, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
You might also like…
Today I’m sharing the recipe for a delicious plant-based curry that is filled with sunshine colour. The stars of this dish are butternut squash and red pepper, which are roasted in warming spices to bring a richness and depth of flavour. The sauce is coconut based, adding the touch of sweetness and creaminess that we associate with Sri Lankan curries. I’ve kept the recipe mild enough to suit all family members, but feel free to crank up the heat by adding some fresh chilli.
The inspiration for today’s post was a recipe that I spotted in February’s Vegan Life Magazine. With its vivid oranges and reds, this curry looked so appealing! It also reminded me of Deliciously Ella’s Sri Lankan Curry, which has been on my ‘to try’ list for ages now. Rather than buying new ingredients that I wouldn’t normally purchase, I decided to use the recipes from Ella and Vegan Life magazine as inspiration to create my own version of this delicious-looking curry.
* Disclaimer: Vegan Life kindly sent me a complimentary copy of this magazine
And I was so happy with how it turned out! The colours and flavours of this curry are beautiful!! I used a mix of spices that I always have on hand (turmeric, chilli, cinnamon, curry powder and mustard seeds) which gave the dish the warm, sweet and spicy flavour that I associate with Sri Lankan-style curries. I also chose to add some marinated tofu to increase the protein content. The texture and flavour of the tofu worked really well in this curry, so I will definitely use it again in the future!
Since I first made this curry last month, I’ve gone on to make it twice more already! It’s been a big hit with family and friends, so I know I’ll be making it many more times in the future. This recipe is a keeper! I hope you enjoy it as much as we do!
If you make this Vegan Sunny Sri Lankan Curry, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
Big thank you to the Vegan Life magazine and the lovely Ella Mills for today’s recipe inspiration! ✨
With love,
Sharon xx
